Peel the roasted in-sheel peanuts and put them in a bowl Remove the reddish skin as much as possible Put the peanuts in the food processor and let it run for 8 minutes if you like thick peanut butter Let it run for another 2 minutes if you like ultra smooth silky peanut butter Put in a jar and ready to eat
I used a whisk to stir Keep adding the water until a smooth batter like mixture. If to thick add small (table spoon size) amounts of water Heat skillet on medium high heat Brush some vegetable or sunflower oil in pan Take a big spoon and make a pan cake shape in the pan swirling the batter round Bake until surface is dry then turn Bake other side until golden brown Take out of the pan and cover with clean kitchen towel until all tortillas are done Serve the tortillas
Then add yeast mixture, olive oil and the remaining water together. You need the heat the puf the pita Pick up a pita and turn it upside down on the pizza stone before you put it in the oven
Grate the cauliflower fine and put it in a bowl In the microwave for 4 minutes (stir after 2 minutes) or let cauliflower steam for 5 minutes Pre-heat the oven at 400℉ / 200℃ Put the cauliflower in a kitchen towel and squeeze out all of the moisture. Transfer the cauliflower into a bowl and stir through thoroughly Whisk two eggs in a separate bowl Add about half of the egg mix to the cauliflower and stir Add the remainder of the eggs to the cauliflower and mix some more Put parchment paper on baking tin Shape the cauliflower into a tortilla using a spoon Bake in the oven for 20 minutes Remove from oven and let is cool slightly Heat a non stick pan to medium heat (no oil or butter required) Bake the cauliflower tortillas in the pan until nice and brown on both sides Serve immediately
Measure all the ingredients as described in the ingredients Put in a mixing bowl or mortar and stir for at least 1 minute to evenly distribute all ingredients through the Adobo seasoning
Pre heat the oven at 400 ℉/ 200 ℃ Take a lightly warm corn tortilla Spray the cooking spray on the corn tortilla Turn and spray the other side of the corn tortilla Fold the corn tortilla and use the grill rack to hold the taco
Pre heat a small saucepan with olive oil over medium heat Mix the flour with the sweet and smokey paprika and salt Reduce heat and add a teaspoon of the flour mix to the oil and stir
Add the remaining water until consistent Add the 2 tbsp of oil and knead the dough until it is smooth and consistent Let it rest for 30 minutes Divide into eight small balls and roll them on a floured surface with a rolling pin Warm a pan or skillet on medium to high heat Bake the tortilla for about a minute per side or until it bubbles up and has nice brown patches
Take the tortilla chips and put them on the baking tray. Spray the tortilla chips with cooking spray. Take the tortilla chips out of the oven and sprinkle with spices immediately (front and back)
Add to the flour and pulse the kitchen machine to combine. It will turn into a consistent flaky dough Take the dough out of the kitchen machine and wrap it in foil
Put the 2 cups of Masa Harina in a bowl Add the salt to the bowl and stir thoroughly Add 1 cup of hot water and stir again with a wooden spoon before adding the additional ½ cup of hot water Knead the dough into a consistent ball Cover with a clean kitchen towel Rest the dough for 1 hour Create balls the size of a golf bal Heat a large skillet pan Cover the tortilla press with plastic and press the tortilla Cook the tortilla on medium to high heat for about 1 minute until the tortillas get some color (no baking product required). Turn and bake the other side of the tortilla for also 1 minute Store in a tortilla warmer or keep in a clean kitchen cloth
Measure all the ingredients and put it in a large mixing bowl Stir the spices for at least a minute or put it in a blender and pulse 3 to 4 times Store in a glas jar or resealable bag
Heat a small pan over low to medium heat Add 2 tbsp of sunflower oil Stir 2 tbsp of all purpose organic flour through the oil. Let it simmer and add small splashes (the size of a table spoon) of stockto the mixture until you get a smooth sauce Now add the spices and herbs the chili powder, garlic powder, cumin, oregano and parsley Keep on stirring with a whisk while adding the 2 cups of vegetable stockto prevent lumps from forming When all of the vegetable stock is add let the sauce simmer for a minute before you add the tomato sauce Then let the sauce simmer for 15 minutes until it thickens
Stir through for at least a minute to evenly distribute the ingredients. Store in glass jar for use . Pack the brown sugar in the measure cup and put in a bowl
